Hearty Braised Mushrooms with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Braised Mushrooms with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Braised Mushrooms with Root Vegetables

Enjoy a savory, warming dish featuring tender braised mushrooms combined with a medley of root vegetables and a protein-rich seared tempeh for a satisfying and nutrient-packed meal. The earthy flavors of mushrooms, carrots, parsnips, and onions meld with the subtle creaminess of cannellini beans, all brought together in a light vegetable broth and olive oil braise.

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NUTRITION

582kcal
Protein
35g
Fat
27.1g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

200g Button Mushrooms

1 medium Carrot (70g)

1 medium Parsnip (80g)

1 small Yellow Onion (70g)

2 cloves Garlic

1 tbsp Extra Virgin Olive Oil

1 cup Vegetable Broth

1/2 cup Cannellini Beans (125g)

100g Tempeh

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PREPARATION

  • 1

    Clean and slice the mushrooms, peel and chop the carrot and parsnip into bite-sized pieces, and thinly slice the yellow onion. Mince the garlic cloves.

  • 2

    Heat the olive oil in a large skillet over medium heat. Sauté the onions and garlic until they soften and become fragrant, about 3-4 minutes.

  • 3

    Add the mushrooms, carrots, and parsnips to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to brown.

  • 4

    Pour in the vegetable broth and bring the mixture to a simmer. Cover the skillet and allow the vegetables to braise for 10-12 minutes, until they are tender.

  • 5

    While the vegetables are braising, slice the tempeh into bite-sized pieces. In a separate pan, lightly sear the tempeh over medium-high heat until golden on all sides, about 5 minutes.

  • 6

    Once the braising is complete, stir in the cannellini beans to warm through. Gently fold in the seared tempeh.

  • 7

    Taste and adjust seasonings with salt and pepper if needed. Serve warm and enjoy your hearty, protein-packed dish.

Hearty Braised Mushrooms with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Braised Mushrooms with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Braised Mushrooms with Root Vegetables

Enjoy a savory, warming dish featuring tender braised mushrooms combined with a medley of root vegetables and a protein-rich seared tempeh for a satisfying and nutrient-packed meal. The earthy flavors of mushrooms, carrots, parsnips, and onions meld with the subtle creaminess of cannellini beans, all brought together in a light vegetable broth and olive oil braise.

NUTRITION

582kcal
Protein
35g
Fat
27.1g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

200g Button Mushrooms

1 medium Carrot (70g)

1 medium Parsnip (80g)

1 small Yellow Onion (70g)

2 cloves Garlic

1 tbsp Extra Virgin Olive Oil

1 cup Vegetable Broth

1/2 cup Cannellini Beans (125g)

100g Tempeh

PREPARATION

  • 1

    Clean and slice the mushrooms, peel and chop the carrot and parsnip into bite-sized pieces, and thinly slice the yellow onion. Mince the garlic cloves.

  • 2

    Heat the olive oil in a large skillet over medium heat. Sauté the onions and garlic until they soften and become fragrant, about 3-4 minutes.

  • 3

    Add the mushrooms, carrots, and parsnips to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to brown.

  • 4

    Pour in the vegetable broth and bring the mixture to a simmer. Cover the skillet and allow the vegetables to braise for 10-12 minutes, until they are tender.

  • 5

    While the vegetables are braising, slice the tempeh into bite-sized pieces. In a separate pan, lightly sear the tempeh over medium-high heat until golden on all sides, about 5 minutes.

  • 6

    Once the braising is complete, stir in the cannellini beans to warm through. Gently fold in the seared tempeh.

  • 7

    Taste and adjust seasonings with salt and pepper if needed. Serve warm and enjoy your hearty, protein-packed dish.